Vegetarian lentil fritters (falafel)
Last night, I made these vegan falafels again. I make them quite often, especially when I want something quick, without eggs or dairy. They turned out well this time too, with the right texture—not too dry and not too soft. They work great in burgers or simply served with a salad or a cold sauce.
Quick Info
Total time: about 26-27 hours (includes soaking the chickpeas)
Preparation time: 20-30 minutes (excluding soaking)
Cooking time: 10-15 minutes, depending on how many batches you fry
Servings: 4-6, depending on the size of the patties
Difficulty: easy to medium
Recipe type: vegan, vegetarian, falafel, for lunch or dinner
Ingredients
400 g dried chickpeas (not canned)
1 bunch of fresh parsley
1 tablespoon heaping sesame seeds
2 tablespoons lemon juice
1 teaspoon ground cumin
1 teaspoon turmeric
Salt and pepper, to taste
1 tablespoon flour
4 garlic cloves
1 red onion
1 teaspoon paprika (optional)
Oil for frying
Instructions
1. Soak the chickpeas in plenty of cold water for 24 hours. The water should cover the beans well, as they will swell. Once the chickpeas are hydrated, drain them well.
2. In a blender or food processor, combine the drained chickpeas, roughly chopped parsley, lemon juice, cumin, turmeric, salt, pepper, flour, garlic (cut into large pieces or crushed), chopped red onion, and paprika if using.
3. Blend everything until you achieve a cohesive paste, but not completely smooth. If the mixture seems too dry, you can add a few tablespoons of cold water gradually, so it doesn’t become too soft.
4. Finally, add the sesame seeds and mix with a spoon.
5. Place the mixture in the refrigerator for at least 2 hours. This will help firm up the texture and make it easier to work with.
6. Remove the mixture and form small, round or slightly flattened patties. You can make them any size you prefer.
7. Heat a pan with enough oil for frying (it doesn’t need to be very deep, but should cover the patties at least halfway). Fry the falafels on high heat, turning them until they are nicely browned on both sides.
8. Remove the patties onto paper towels to drain off excess oil.
Why I Make This Recipe Often
I love that it's vegan and doesn’t require hard-to-find ingredients. The mixture comes together quickly after soaking the chickpeas. I can pack them for lunch or use them in various dishes, not just on their own. They are easy to adapt based on what I have at home.
Tips and Variations
Tips
- If your food processor can't handle the quantity, blend in two batches.
- Don't add too much water at once when adjusting the texture to avoid making the mixture too soft.
- Fresh parsley adds a nice color and fresh flavor, but if you don’t have it, you can use less.
- Flour helps bind the mixture, so don’t skip it if you’re making the vegan version.
Substitutions
- If you don’t have red onion, you can use yellow onion.
- Lemon juice can be replaced with vinegar, but the flavor will be different.
- You can omit paprika if you don’t like the taste or don’t have it.
Variations
- For a richer mixture, you can add 2 eggs (but it won’t be vegan anymore). I don’t use eggs, just flour.
- If you want an extra flavor boost, you can add fresh or dried coriander.
Serving Ideas
- Falafel works well as a veggie burger, with a bun, salad, and salsa sauce.
- They can also be served with hummus, plant-based yogurt, or a green salad.
- They make a great cold snack for picnics or in sandwiches.
Frequently Asked Questions
1. Do I need to boil the chickpeas beforehand?
No, the chickpeas are used soaked but raw. Don’t boil them, or the patties won’t have the right texture.
2. Can I use canned chickpeas?
This recipe isn’t designed for cooked canned chickpeas. The final texture will be too soft, and you risk them not holding together.
3. How long does the mixture last in the refrigerator?
The raw mixture, without eggs, can be kept covered in the fridge for up to 24 hours. After that, the chickpeas start to ferment.
4. What should I do if they fall apart while frying?
This usually means you added too much water or not enough flour. In that case, add another tablespoon of flour and refrigerate for another hour.
5. Can they be baked in the oven?
The recipe hasn’t been tested for the oven, and I haven’t tried it, so I can’t guarantee a good result without adjustments.
Nutritional Values
Estimation for 1 serving (out of 6), fried:
Calories: 220-240 kcal
Protein: 9-11 g
Carbohydrates: 30-32 g
Fat: 7-10 g (depends on how much oil is absorbed during frying)
These are estimates; values may vary based on the size of the patties and how much oil they absorb while frying. If you use more flour or add eggs, the values will change.
Storage and Reheating
Fried falafel can be stored in the refrigerator in a sealed container for up to 2 days. They can be eaten cold or reheated for 5-10 minutes in a dry pan over medium heat without additional oil. I don’t recommend long-term storage, as the texture becomes drier. I haven’t frozen them, so I can’t recommend freezing this recipe.
Ingredients: 400 g chickpeas, a bunch of parsley, a tablespoon of sesame seeds, 2 tablespoons of lemon juice, 1 teaspoon of ground cumin, 1 teaspoon of turmeric, salt and pepper to taste, 1 tablespoon of flour, 4 cloves of garlic, 1 red onion, 1 teaspoon of paprika (optional), oil for frying.
